Ingredients
12 eggs
1/2 cup of mayo
2 teaspoons of white vinegar
2 teaspoons of yellow mustard
2/3 teaspoon of salt
pepper to taste
paprika
Hard boil the eggs by placing them in a pot of cool water -just enough to cover the eggs. Bring the water up to a boil and then pop a top on the pot (try saying that 10 times over) and remove from the heat. Let stand for 10 minutes. Cool the eggs under cold running water and gently peel them
Next, scoop out the yolks and set the whites aside for filling. Add all of the remaining ingredients accept the paprika to the yolks and mix well. For a super creamy consistency use a hand mixer to get out any of the lumps.
To fill the little egg white "cups," we load all of the yolk mixture into a zip lock bag with the corner cut off. Gently squeeze the mixture out of the bag's corner to fill the eggs. Garnish with a bit of paprika sprinkled on top, and you are finished. For an elegant presentation, serve with fresh asparagus spears.
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4 comments:
There's nothing like good ole comfort food! I recently attended a reception which had a deviled egg "bar" set up with different toppings to add to the yolk mixture that fills the cooked egg "boat". The toppings included bacon bits, green onions, pancetta, sour cream,sundried tomatoes, etc. much like a potato bar. I thought it was a novel idea and would be fun to have set up at a brunch.
Thanks for the simple recipe!
OMG I am SO craving Thanksgiving now. That is always John's job now heh heh. LOVE DEVILED EGGS YUM.
Do you do the thing with the baggie to squeeze out the yolk mixture? (maybe i should read your rendition of our recipe first hehe)
-Erin
No baggie needed. Just put a bowl of your yolk mixture out along with all of the toppings and let your guests build their own deviled eggs! Put your toppings in martini glasses to make it more festive.
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
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